I must confess that I’m a bit obsessed with Boston’s Clover Food Labs. The Harvard Square one in particular. Being treated like family is such a cliche but I’m unable to find a better way to describe what I feel when I’m there. They make me feel welcomed and at home.
Clover is an interesting business model. Part start-up, part high tech firm, part experimental cuisine. They use local, fresh ingredients don’t even own a freezer. And it wasn’t until my third trip there that I noticed the the menu was vegetarian (I’m a little slow but in my defence, they do make the place approachable even for a burger chomping, Julia Child worshiping guy like me). Clover uses their customers as a testing lab (It’s not as painful as it sounds). If we don’t like a sandwich, it’s gone. If we do, it stays the course. White boards serve as menus, which makes for quick edits if items change or run out. I’m impressed by their use of Twitter to announce their daily offerings. I’m mostly in Ottawa when they tweet about whoopee pies coming out fresh from the oven. Don’t think I haven’t fantasized about making the drive down just to get me some hot whoopee pies. Although by the time I got to HSQ they wouldn’t be hot. But I bet if I asked, the nice folks at Clover would bake me a whole new batch of pies on my arrival. That’s how fantastic they are there.
Clover’s low-key vibe made it a perfect place to start my mornings. I even ventured there for lunch once or twice. Check out the pics below to see what I had to eat.
|Popover, pickled zucchini, tomato and cheese. Oatmeal with fruit compote and fresh squeezed OJ.|
|Chickpea plate: Tomato cucumber salad, humous, pickled cabbage salad, and chick pea fritters. There’s a pita bread but I guess he was to shy to make a photo appearance. Cold home made iced tea to wash it all down with.|
|The ultimate breakfast sandwich. A soft-boiled egg, tomato and cheese in a whole weight pita. Blurriness not included.|